High Protein Roasted Cauliflower and Kale Salad With Curried Chickpeas
[Vegan, Gluten-Free]

For the Roasted Cauliflower:

1. Preheat your oven to 375 F. Line a tray with parchment paper.
2. Chop your cauliflower up into bite-sized pieces and toss with olive oil and seasoning.
3. Bake for 15-20 minutes, checking to make sure it's brown and roasted beautifully. Adjust time if you need to.

For the Curried Chickpeas:

• Set your stove top to medium-heat.
• Toss the chickpeas in the seasoning and oil, and add to your pan. Roast them until they are golden, about 5-10 minutes.

For the Kale Salad:

• Combine all ingredients and massage. The longer you massage the kale, the easier it will be to chew, as you are breaking down the leaves a bit. It should be a beautiful vibrant green.
• Add your chickpeas and cauliflower and toss everything together. Serve and enjoy!